Name: Jam and coconut sponge
Total time: 55 min
Yield: Serves 9
Ingredients: 250g raspberry or strawberry jam; 175g unsalted butter softened; 175g golden caster sugar; 3 eggs; 175g self-raising flour; 50g desiccated coconut plus extra to serve; 2 tsp vanilla bean paste; 4 tbsp coconut cream; custard warmed, to serve

Jam and coconut sponge slices on two plates, topped with custard

250g raspberry or strawberry jam
175g unsalted butter
softened
175g golden caster sugar
3 eggs
175g self-raising flour
50g desiccated coconut
plus extra to serve
2 tsp vanilla bean paste
4 tbsp coconut cream
custard
warmed, to serve

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20cm square cake tin or similar-sized baking dish, then spoon in the jam and smooth it over the base.
step 2
Beat together the butter and sugar in a large bowl until pale and fluffy, then add the eggs one at a time, beating between each egg. Fold in the flour, coconut, vanilla and coconut cream. Spoon the mixture over the jam in the tin, and level the top. Bake for 40-45 minutes or until a skewer poked into the centre of the sponge comes out clean.
step 3
Either serve the sponge scooped from the dish still warm, with custard, or leave to cool in the tin, flip and remove the paper. Sprinkle with more desiccated coconut and serve in squares on its own or with custard.